Mini Cheesecake Tarts with Mascarpone and Fruit
Sneak Preview: These mini cheesecake tarts feature a no-bake mascarpone and white chocolate filling nestled in buttery shortbread crusts. Topped with fresh fruit, they’re elegant, easy to prep ahead, and perfectly sized for parties and dessert tables.
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Planning a shower, reception, or graduation party? These two-bite mini tarts are a grown-up treat that always impress. The creamy filling made with mascarpone and melted white chocolate feels sophisticated but comes together without baking.
Pair it with crisp homemade shortbread crusts and a burst of fresh fruit on top, and you’ve got a dessert that’s both make-ahead friendly and easy to serve without a fork.
Ingredients and Substitutions
- MASCARPONE CHEESE: Creamy and rich; sub cream cheese if needed.
- WHITE CHOCOLATE CHIPS: Sweetens and stabilizes the filling.
- SOUR CREAM: Adds tang and softens the richness.
- FROZEN WHIPPED TOPPING: Lightens the texture; sub stabilized whipped cream if preferred.
- VANILLA BEAN PASTE: Adds flavor and visual appeal; sub vanilla extract.
- MINI TART SHELLS: Homemade shortbread or store-bought shells work.
- APPLE OR CURRANT JELLY: Optional glaze to give fruit a glossy finish.
- FRESH BERRIES: Use any mix of strawberries, blueberries, blackberries, or raspberries.
Step-by-Step: Shaping the Crusts
Note: I used smaller silicone molds for these tarts than the ones shown in the picture. You can buy them here– small tart shells (paid link).
➊ Mix the dough: Combine flour, sugar, salt, butter, egg yolk, and cream in a food processor until it clumps.
➋ Chill and slice: Roll into a log, wrap in plastic, and chill; then slice into equal discs.
➌ Roll and shape: Roll each disc between plastic wrap and press into tart molds. Trim the edges.
➍ Freeze and bake: Freeze the shells, line with foil, and bake until golden. Cool completely.
? Tips That Make a Difference
• Bring mascarpone to room temp: Cold mascarpone can seize when mixed with melted chocolate.
• Use a zip-top bag to pipe filling: Snip one corner for a quick and tidy way to fill the shells.
• Add fruit last: Top tarts just before serving to keep the berries fresh and the filling smooth.
Sweet Mascarpone Cheesecake Mini Tarts
Video
Ingredients
- 8 ounces (226 g) mascarpone cheese, room temperature or cream cheese
- 1 cup (180 g) white chocolate chips
- 3 tablespoons (36 g) sour cream
- 5 tablespoons (22 g) frozen whipped topping, thawed like Cool Whip
- 1 teaspoon vanilla bean paste or vanilla extract
- 24 mini-tart shells make them yourself or use store-bought
- 2 teaspoons apple or currant jelly, warmed until slightly runny
Instructions
- Soften the Mascarpone: Beat 8 ounces (226 g) mascarpone cheese, room temperature in a medium mixing bowl until light and fluffy. (I use a portable mixer.)
- Melt the white chocolate: Melt 1 cup (180 g) white chocolate chips in a small oven-proof bowl in a microwave. Heat for 45 seconds on 50% power and stir. Repeat until the chips are melted.
- Beat the mascarpone: Add melted chocolate to the mascarpone cheese and whip. Then add 3 tablespoons (36 g) sour cream and keep whipping until well-combined.
- Fold in topping and vanilla: Use a light touch and a spatula to fold in 5 tablespoons (22 g) frozen whipped topping, thawed and 1 teaspoon vanilla bean paste until the filling is smooth.
- Fill the tart shells: Spoon or pipe (ziplock bag with a small snip across one corner works well) filling into 24 mini-tart shells, either store-bought or hand-made.Chill for at least 2 hours or until set.
- Top and glaze: Before serving, add fresh fruit. Lightly dab each piece with warmed apple or currant jelly for a glossy finish. No worries if you make a few drips.
Notes
Nutrition
All images and text ©️ Paula Rhodes for Salad in a Jar.com
FAQ
Can I make these ahead?
Yes—fill and chill the tarts up to 2 days in advance. Add fruit and glaze just before serving for the best appearance and texture.
What can I use instead of mascarpone?
Cream cheese works well, though the texture will be firmer and the flavor a bit tangier.
Do I have to glaze the fruit?
No—it’s optional. Glazing with a little warmed jelly adds shine, but you can skip it for a more natural look.
How should I serve them?
Top with fresh berries like blueberries, strawberries, raspberries, or blackberries. A mint leaf adds color, and a dot of jelly adds polish. Serve chilled on tiered stands or mini dessert plates.
Final Thoughts:
These mini mascarpone tarts are a favorite in my mini-dessert lineup. With their creamy filling, buttery crust, and colorful fruit topping, they’re easy to prep ahead and always the first to disappear. Make a batch for your next party and see if anyone can stop at just one.
Mini tarts are my specialty. Here are some mini-tart recipes you might want to check out: Mini Strawberry Tarts with a Homemade Shortbread Crust, Mini Fruit Tarts Recipe with Pastry Cream and the BEST Shortbread Crust, and Easy Mini Lemon Tarts with a Shortbread Crust.
Need help troubleshooting? Email me: Paula at saladinajar.com—photos welcome!
Well, these look yummy, Paula. Interesting that you are making your own mascarpone cheese. I have gotten into soft cheese making lately. I just received some cultures from New England Cheesemaking for creme fraiche, sour cream, sweet yogurt, and buttermilk. I plan to make quark with the buttermilk culture. So I will be looking for your recipe for mascarpone! I actually got Ricki Carroll’s book from the library, and she also has a couple of recipes for mascarpone in her book, I just had not gotten that far yet. By now, you know me, always a kitchen experiment going on at my house.
Look forward to your next post! Have a great weekend, and Happy Mother’s Day.
Ok Becky, that does it. I totally want to buy the house next door to you and be your neighbor/best friend. I can’t even imagine all the trouble we could cook up in our kitchens.